WO1996032844A1

WO1996032844A1 - Mechanized food-manufacturing process

Info

Publication number: WO1996032844A1
Application number: PCT/FR1996/000579
Authority: WO
Inventors: Christian Acknin; Philippe Raymond
Original assignee: Societe Civile B.A.R.H.
Priority date: 1995-04-21
Filing date: 1996-04-17
Publication date: 1996-10-24
Also published as: FR2733124A1; EP0822748B1; ES2139352T3; EP0822748A1; CA2215985A1; JPH11504511A; DE69604283T2; CA2215985C; FR2733124B1; US5967023A; AU5653296A; ATE184451T1; DE69604283D1

Abstract

The present invention concerns a process for manufacturing savoury or sweet foods based on pastry and dry or wet, liquid, solid or pasty ingredients held in specific sachets. According to the invention, the pastry sachets are processed first in order to make the pastry and spread it over a cooking device, the process being carried out by mechanized, programmed devices. The ingredients sachet is then processed by mechanized, programmable devices. In order to enable the sachet to be opened and its contents to be spread over the cooked, pre-cooked or ready-to-cook pastry, the configuration of the sachet and/or the topographical distribution of the ingredients in the sachet co-operate with the relative movements of the cooking device and direction in which the ingredients are poured, thus enabling a calculated amount of the ingredients to be spread randomly or geometrically.

Description

MECHANIZED METAL MANUFACTURING PROCESS

The subject of the present invention is a process for the mechanized manufacture of savory or sweet dishes based on dough and of ingredients contained in specific pods and the machine for this purpose.

Such dishes can be pizzas or pies.

The patent application FR 95.04498 of 12.04.95 filed by the same applicants describes a process for the manufacture of such dishes from ingredients contained in specific pods designed to receive the dry and wet products to be mixed and the ingredients such as sauces or garnishes, for example, tomato sauce, anchovies, cheese, etc.

Patent WO A 9215183 (SYNINTEL) describes a machine for cooking a soft dough and intended to remain so after cooking by constituting a pancake.

It uses two cooking means in the form of a drum, one of which bakes one side and the other, the other side of the pancake.

There is no provision in this machine for placing any filling on the dough.

In this patent, the necessary transfer of the cooked dough on one side of a baking drum to the other makes the result random.

Patent W086 / 03931 describes a machine for making bread. This machine includes a heated enclosure which acts as both a product mixing chamber, dough fermentation chamber and closed baking oven.

The present application relates more precisely to the method of manufacturing from said pods and by means of a suitable machine itself being an integral part of the invention; the method according to the invention making it possible to obtain an optimal result from the organoleptic, dietetic and hygienic point of view.

To this end, the process for manufacturing savory or sweet dishes based on dough and on ingredients contained in specific pods is essentially characterized in that a pod of dough, separate flour and water, is treated first to form the dough. and distribute it over a cooking medium, this treatment being carried out by mechanized, controlled and programmable means, then the pod of ingredients is then treated by mechanized, controlled and programmable means, to be opened and its contents distributed over the cooked or precooked or baking dough, the shape of the pod and / or the topographical distribution of the ingredients in it in cooperation with relative movements of the cooking means and the direction of pouring of the ingredients making it possible to obtain on the dough a calculated random or geometric distribution of ingredients. c According to the invention, the machine for manufacturing sweet or savory dishes implementing the method is essentially characterized in that it comprises: - a storage area for dough pods and ingredients;

- means for taking, preparing and handling the dough pods allowing their transfer to cooking means with prior preparation of the dough then pouring onto the cooking means;

- means for removing the pods of ingredients with opening means and means for pouring them onto the dough.

Other advantages and characteristics of the invention will appear on reading the following description of embodiments of the invention given by way of nonlimiting example and illustrated by the accompanying drawings in which:

- Figure 1 shows a dough pod, - Figure 2 shows an ingredient pod,

- Figures 3, 4, 5 show different cases of removal of the ingredients,

- Figures 6 and 7 show schematic front and side views of the machine shown in elevation, - Figures 8 to 13 show plan views of the machine at different stages of the machine corresponding to the marks A to E of the figures 6-7,

- Figures 14, 15, 16 represent three types of tool allowing to intervene on the operations on the dough, - Figure 17 illustrates the operations of kneading, uncapping, lamination and extraction, lamination with evacuation of products .

In the process according to the invention, it is made use of specific pods such as those set out in a previous patent application from the same applicants.

Packaging or dough pods as shown in FIG. 1 or ingredient pods as shown in FIG. 2 are used.

The dough pod includes at least two speakers

1 and 2 containing the dry and / or powdery products such as flour and wet products and may include an enclosure 3 containing another ingredient which can for example be a sauce.

The enclosures 1 and 2 are separated by an airtight separation means 4 which can be constituted by an articulated or snap-on clamp. The pod has a frame 5 with rows of perforations 6 parallel to allow manipulation by wheel or toothed belt.

The separation in 4 is hermetic and reversible so that, for example, by removing the clamp 4, the enclosures 1 and 2 are placed in communication, which makes it possible to produce the dough.

In FIG. 2 is shown an ingredient pod which may comprise a single enclosure 7 consisting of two welded sheets 8 with frame 5.

The ingredient pod can be of the type with two compartments and interlayer as described in the previous request from the same applicants.

The process which is the subject of the invention for manufacturing savory or sweet dishes based on dough and ingredients consists of:

- first treat the dough pods in Figure 1 to form the dough by opening the airtight separation 4 putting the water and the flour in contact, mixing the dry and wet elements and brewing the dough then distributing it over cooking means;

- Then treat the pods of ingredients according to Figure 2 by opening and distributing their content on the dough previously spread on the cooking medium.

The dough can be at this stage of the process already cooked or precooked or to be cooked.

According to the process which is the subject of the invention, the configuration of the pod and / or the topographic distribution of the ingredients in the pod in cooperation with the relative movements of the cooking means or means relative to the direction of pouring of the ingredients makes it possible to obtain a calculated random or geometric distribution of the ingredients on the dough. Figures 3, 4 and 5 schematically illustrate the implementation of the method.

In Figures 3, 4, 5, the pod of ingredients is marked with 7. It is assumed to be open.

The direction of discharge is represented by the side arrow A. The topographic arrangement of the ingredients is shown diagrammatically by the line B in broken lines which in the example of FIG. 3 is straight and median on the pod. The discharge takes place on a heated floor or heated 9 which is during this operation driven in rotation by any known means in the direction of the arrow

vs.

According to the topographic arrangement of the ingredients in the pod of FIG. 3, the ingredients in line B will be by pouring arranged substantially in a circle on the dough carried by the bottom 9.

According to the topographic arrangement of the ingredients in the pod of Figure 4, the ingredients arranged in line B parallel to each other and transverse to the pod and in the direction of pouring indicated by A, will be distributed over the dough carried by the sole 9 substantially in star .

According to the topographic arrangement of the ingredients in the pod of FIG. 5, the ingredients arranged along a line B at an angle with respect to the direction of pouring represented by A will be placed on the dough carried by the hearth 9 substantially in a spiral.

The ingredients can be poured in any way and by any known means, for example by means of a doctor blade, not shown, movable on the pod or as mentioned in the previous request from the same applicants by winding one of the sheets 8 forming the pod. on a transverse key. In this case, the ingredients arranged in bulk and in no particular topographic order such as sauce, garnish, vegetables, will be randomly arranged.

The random distribution of the various ingredients in particular those in small pieces will give a random distribution as opposed to the linear spill and the rotation of the sole.

Figures 6 and 7 show cross-section and elevation views of the front (Figure 6) and of the side (Figure

7) of the machine according to the invention.

FIGS. 8 to 13 represent views in horizontal section of the machine according to FIGS. 7 and 8 in which these sections are identified by the cutting lines in broken lines A, B, C, D and E.

In FIGS. 7 and 8, we see a lower stage A for storing pods here generically referenced by 10.

They are indifferently dough pods (or dough and sauce) according to Figure 1 or ingredient pods according to Figure 2.

These pods can be placed on edge in a container.

They can be provided with an identification means which will be read by suitable means, for example bar code and bar code detector, the detected information being transmitted to computerized means making it possible to choose the treatment program according to the type of pod detected.

On floor A corresponds FIG. 8 which is a plan view.

A pod handling device (mark B and figures

9/10) take one of the pods.

This device can be as shown in Figures 9/10 a clamp 11 movable in X, Y carried by a gantry 12 (the clamp is movable along the gantry along X and the gantry is movable along Y on a rail frame of known type). On stage B is represented schematically the pod manipulator.

On stage C is represented the pod preparer as well as on stage C.

In these two cases, two heating soles 9 are shown intended to receive the dough and the ingredients as well as a manipulator arm 13 with at its end a gripper for gripping the soles.

This arm, there may be several, is movable from top to bottom on a vertical axis 14 and is rotatable from left to right.

This mobility and this rotation are obtained by any known mechanical means.

In FIG. 11 are schematically represented a dough pod preparer or preparer 15 and an ingredient pod preparer 16, the dough pod preparer 15 is rotatable on an axis to stir the dough and / or stir the ingredients and facilitate the mixed.

In FIG. 12 are shown an area 17 for manual removal, in the case of intervention for the removal of the ingredients and dotted view, the location of the pre-cooking 18 and cooking 19 ovens which are also shown in FIG. 13 as well as the exit area of the prepared dish. The machine comprises a plurality of heating soles 9 according to the receptacle for the dough, the sauce and the ingredients at the various stages of manufacture of the so as to allow continuous manufacture. The soles consist of plates of circular shape provided with means making it possible to mesh them with a rotation device of any known type from which they can be separated to be transferred to other stations, such as for example the cooking and the position (s) for gripping the dishes made.

To this end, it can also include a plurality of manipulator devices and preparer devices.

Each of the pod preparers 15 and 16 are provided with a certain number of tools making it possible to work on the pod.

Each of the manipulators consists of at least one preferably, of two turrets not shown to simplify the drawings. The turrets, when there are two, are arranged one under the other and are movable in displacement along the longitudinal axis of the pod or vice versa, the pod can be towed back and forth.

Each turret is rotary and makes it possible to position, relative to the pod, three types of tool which are shown diagrammatically in FIGS. 14, 15, 16:

- a hook tool (fig. 14),

- a kneading tool (fig. 15),

- and a rolling tool (fig. 16). These tools allow you to work on dough operations, sauce operations and ingredient operations.

The hook tool allows the release of the clamp separating the flour chamber and the water chamber from the dough pod and the opening of the chamber after kneading the dough or the opening of the sauce chamber.

The mixing tool is a worm roller. The rolling tool is a smooth roller. The operations of unclipping (opening the clamp, ...), kneading, uncapping and lamination and extraction, lamination with evacuation of the products are represented in A, B, C and D in Figure 17.

After mixing the dough and pouring it onto one of the hearths 9, it is transferred to a cooking station constituted by an oven 18 or 19.

The machine comprises at least one oven and preferably two, one being assigned to precook the dough and one that can be assigned to the final cooking after the ingredients have been spilled.

In the case of precooking the dough before depositing, the sole with the precooked dough is transferred from the first oven to the ingredients pouring station and then to the second oven. The ovens can be of any known type.

Claims

CLAIMS: 1. Process for manufacturing savory or sweet dishes based on dough and ingredients contained in pods specific to the dough and / or specific to the ingredients, characterized in that: - the dough pods are processed first to form the dough and distribute it over cooking means, this treatment being carried out by mechanized and programmed means;

- the condiment pods are then treated to be 0 open and their content distributed over the dough, the conforma¬ tion of the pod and / or the topographic distribution of the ingredients in the pod in cooperation with the relative movements of the cooking means with respect to the direction of pouring of the ingredients to obtain a calculated random or geometric distribution of ingredients.

2. Machine for making salty or sweet dishes based on dough and ingredients contained in specific pods implementing the method according to claim 1 characterized in that it comprises: o - a storage area for dough pods and ingredient,

- sampling means (11) and preparation and handling (15) for the dough pods and for the ingredient pods (16) allowing their transfer, with their preparation for the dough from the storage area to 5 means of cooking with first, cooking the dough then pouring the ingredients or garnish and final cooking.

3. Machine according to claim 2 characterized in that it comprises a manipulator device (11) which takes each pod and transmits it to a preparation device (15, 16) specific to each type of pod.

4. Machine according to claims 2 and 3 characterized in that the preparer (15) of dough pod mixes the dough, opens the pod, distributes the dough on the sole (9), opens the sauce enclosure of the pod if necessary and empty the sauce on the dough. 0 5. Machine according to claims 2 and 3 characterized in that the preparer (16) of ingredient pod opens it, empties and distributes the ingredients on the dough with or without sauce according to a random or geometric topology.

5

6. Machine according to claim 2 characterized in that a plurality of movable hearths (9) are interposed between the station or stations for pouring the dough and / or ingredients and the or the cooking stations.

7. Machine according to claims 2 and 6 o characterized in that it comprises one or more manipulator arms (13) movable from top to bottom and in rotation on a vertical axis (14) each provided with a gripper for gripping the sole .

8. Machine according to claims 2 and 6

5 characterized in that each sole is provided with a meshing means with a device for rotating.

9. Machine according to claim 2 characterized in that the pod preparation device comprises distributed on the same rotary and mobile turret a hook tool for opening the pod and its separation, a kneading tool, a rolling tool.

10. Machine according to claim 9 characterized in that it comprises two turrets one under the other between which is treated the dough pod.